This keto Yorkshire pudding is a staple at a Sunday night roast, topped with yummy gravy. The recipe is actually quite old and dates back to the 18th century as a way to use beef drippings.
There are a few notes that I’d like to say before I get into this recipe. It’s a bit difficult to replicate this as a gluten free recipe since the gluten one of the things that makes it fluffy and delicious.. but I made 3 batches and I THINK I replicated it fairly well.
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I used arrowroot flour in this recipe, which is a bit of a grey area for keto to be honest.. but these NEED the starch. I tried it with coconut flour (and to be honest, it was higher in carbs when I used CF) but it just didn’t have the same results. They weren’t the greatest. It’s best to stick with arrowroot flour for your keto yorkshire pudding.
A good replacement COULD be vital wheat gluten, which may be able to replicate it even closer to the original Yorkshire pudding, but I have NOT tried it.
As for the beef drippings, it is VITAL that you use an oil with a high smoke point. You CANNOT use olive oil. It will burn, smoke and possibly start a fire. Please research and find the best oil to use in temperatures upwards of 450/225. It needs to be able to be HOT and sizzling.
If you like these, make sure to check out my keto Dutch baby and keto white bread!
Keto Yorkshire Puddings | Popovers
A favourite of the Brits, Yorkshire puddings are a staple at a Sunday night roast, topped with yummy gravy. The recipe is actually quite old and dates back to the 18th century as a way to use beef drippings.
Ingredients
- Beef drippings
- 2/3 cup (60g) almond flour
- 2 tbsp psyllium husk
- 2 tbsp arrowroot flour (or vital wheat gluten)
- 4 eggs
- 1/4 tsp xanthan gum
- 1 cup (250ml) heavy cream
- salt
Instructions
- Pre-heat the oven to 400°F/200°C.
- Place a tsp of beef drippings into each hole in the muffin tin and place it in the oven to heat up.
- In a mixing bowl, whisk together the almond flour, arrowroot flour, psyllium husk and xanthan gum.
- Crack in the eggs and pour in the heavy cream.
- Whisk together, making sure there are no clumps. The consistency should be that of cream. Slightly thick but not as thin as milk.
- Chill for 30 minutes.
- Once the oil has heated up (and it may be smokey FYI), take out the muffin tin from the oven.
- Work quickly and fill each muffin hole 3/4 of the way full with the cream/egg mixture. It will sizzle.
- Quickly put back in the oven and bake for 30 minutes or until brown. DO NOT OPEN THE DOOR or they will collapse.
- I found that if you bake at a higher temperature - 450°F/225°C, you will get more of a popover type pudding (but without the butter)
- Take out and serve!
Notes
This makes roughly 6 Yorkshire puddings.
Nutritional Information per pudding:
- CALS: 235
- FAT: 20.9
- CARBS: 6.4
- FIBRE: 2.1
- NET CARBS: 4.3
- PROTEIN: 6.3
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 20.9gCarbohydrates: 6.4gFiber: 2.1gProtein: 6.3g
16 comments
I’m going to try this recipe! We’ve been on LCHF for almost 20 years and popovers are one of the things we miss the most.
Thanks in advance for trying to find the right combination of ingredients.
The arrowroot flour I have seen has more carbs than wheat flour. What brand do you use, please?
I just bought a random brand from the market. It does have more carbs but it makes it hold the structure. However you could try whey isolate, which is zero carb.
Vital wheat gluten is not the same as wheat flour and has 0 carbs
I agree. These are definitely NOT keto. Arrowroot has well over 100 grams of carbs per cup !
Hi there. We use arrowroot on keto because it is low glycemic. Even dr. Berg has said he uses it in moderation.
Girl, its 2 tbsp of arrow root flour. This will not break ketosis.
Oh my God! These were fantastic! I actually like them better than normal ones. My husband was so happy that we could have Yorkshire puddings for his Birthday Sunday roast. Thank you!
so glad you liked it!!!
Hi thanks for this! Is there something I could use as alternative to xanthan gum that you would recommend? Chia seeds, flaxseeds, egg white..? Thanks
chia seed powder or psyllium husk powder!
These don’t come out anything like the photo or much like a regular Yorkshire pudding. I’ve tried it with vital wheat gluten and with arrowroot. Same result. However, what it does result in is a very nice dinner roll. We make these all the time but are still looking for a better alternative to match the soft consistency of a Yorkshire pudding.
I added an extra cup of cream as the mixture was so thick. They came out ok but tasted very eggy. Has anyone used 2 eggs instead of 4 with good results?
Yorkshire puddings are difficult to get right even when they’re non-keto!
I used this recipe, and was happy with the result – not quite the same, but great for sopping up gravy anyway, and its keto, another plus. I’m doing it again tonight.
Thanks for the recipe.
gonna try it! Did you use arrowroot or vital wheat gluten?
The Vital Wheat Gluten works! They tasted exactly like they should. Outside is crispy inside is pudding ish. I used Avocado Oil with a smokepoint if 490. I already had the oven at 425 so left it there, cooked for 30 minutes. I did use an actual popover pan and they did pop over the top. Perfect. Thank you.